📝 About This Recipe
Born in the rustic farmhouses of Wallonia, Belgium, the Saison is a complex yet refreshingly dry ale designed to quench the thirst of seasonal farmhands. This 'Farmhouse Ale' is celebrated for its distinctive spicy phenols, fruity esters, and a signature 'funk' that dances between earthy hops and a peppery finish. It is a sophisticated, effervescent brew that captures the spirit of the harvest with every golden, hazy sip.
🥗 Ingredients
The Grain Bill (Malt)
- 10 lbs Belgian Pilsner Malt (The crisp, light base of the beer)
- 1.5 lbs White Wheat Malt (For head retention and a soft mouthfeel)
- 1 lb Vienna Malt (Adds a subtle bready complexity)
- 4 oz Acidulated Malt (To adjust mash pH for optimal enzyme activity)
The Hops (Boil)
- 1.5 oz Sazz Pellets (60 minute addition for bittering)
- 1 oz East Kent Goldings Pellets (15 minute addition for flavor and aroma)
- 0.5 oz Sazz Pellets (5 minute addition for delicate floral notes)
The Yeast & Extras
- 1 packet Wyeast 3711 French Saison Yeast (A reliable, highly attenuative strain)
- 1 lb Candi Sugar (Clear) (Added during boil to dry out the finish)
- 0.5 oz Crushed Coriander Seeds (Added at 5 minutes for a citrusy spice)
- 0.5 oz Dried Sweet Orange Peel (Added at 5 minutes for brightness)
- 1 teaspoon Irish Moss (Added at 15 minutes for clarity)
👨🍳 Instructions
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1
Heat 4.5 gallons of filtered water to 162°F (72°C) in your mash tun to account for temperature drop when adding grain.
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2
Slowly stir in the crushed grains (Pilsner, Wheat, Vienna, and Acidulated malts). Ensure there are no dry clumps (dough balls). The target mash temperature is 149°F (65°C) for a highly fermentable wort.
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3
Hold the mash at 149°F for 60 minutes. This lower temperature encourages the beta-amylase enzymes to create simpler sugars that the yeast can fully consume.
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4
While mashing, heat 4 gallons of sparge water to 170°F (77°C).
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5
Perform the 'vorlauf' by recirculating the first few quarts of wort until it runs clear, then begin the sparge process to collect roughly 6.5 gallons of wort in your boil kettle.
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6
Bring the wort to a vigorous rolling boil. Once the 'hot break' (foam) settles, add 1.5 oz of Saaz hops and start a 60-minute timer.
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7
With 15 minutes remaining in the boil, add the East Kent Goldings hops, the Irish Moss for clarity, and stir in the clear Candi sugar until fully dissolved.
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8
With 5 minutes remaining, add the final 0.5 oz of Saaz hops, the crushed coriander, and the orange peel to infuse the brew with spice and citrus.
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9
At the end of the 60 minutes, turn off the heat and immediately chill the wort using an immersion chiller until it reaches 68°F (20°C).
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10
Sanitize your fermenter and transfer the chilled wort, splashing it vigorously to aerate the liquid—yeast needs oxygen to start the journey.
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11
Pitch the French Saison yeast. Seal the fermenter with a sanitized airlock and store in a dark place.
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12
Allow the temperature to naturally rise from 68°F to 75°F (24°C) over the first 3 days. This 'free rise' helps develop the signature peppery esters.
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13
Ferment for a total of 14 days or until the gravity is stable (target Final Gravity: 1.002–1.005). Saisons must be very dry.
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14
Bottle with priming sugar to achieve high carbonation (3.0 volumes of CO2) and age in the bottle for at least 3 weeks before serving chilled.
💡 Chef's Tips
Always prioritize sanitation; anything that touches the wort after the boil must be sterilized to avoid 'off' flavors. If your fermentation stalls, gently swirl the fermenter to rouse the yeast or move it to a slightly warmer room. For a more authentic 'funk,' consider adding a small amount of Brettanomyces during secondary fermentation, though this requires extra aging. Use the freshest coriander seeds you can find and crush them right before adding to the boil for the best aromatic profile. Ensure your pilsner malt is high quality, as it provides the backbone of the entire flavor profile.
🍽️ Serving Suggestions
Serve in a classic tulip glass to concentrate the floral aromas and support the rocky white head. Pair with a sharp, aged Cheddar or a creamy Brie to contrast the beer's dry, peppery finish. Excellent alongside roasted chicken seasoned with lemon and rosemary. Try it with spicy Thai or Indian curries; the carbonation and dryness cleanse the palate beautifully. Serve chilled at 45-50°F (7-10°C) to allow the complex esters to open up as the glass warms.